Raspberry Jivara Tart

INSTRUCTIONS

• First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, eggs and 120g of flour.

• Be careful not to overwork this mixture.

• Once the mixture is smooth, add the remaining 350g flour without mixing too much.

• Wrap the dough in plastic wrap and leave to stiffen in the refrigerator for at least 12 hours.

• Spread the dough using a rolling pin to a thickness of 2-3mm.

• Line a buttered, 24cm-long oblong tart mold.

• Blind-bake the pricked tart base in the mold lined with parchment paper at 300°F (150°C) for about 20 minutes, until the pastry is a light brown color.

• Slowly cook the fruit with the sugar for thirty minutes over medium heat, stirring regularly, and set aside in the refrigerator.

• Roughly chop the Jivara 40% chocolate.

• Boil the cream, honey, and glucose syrup mixture in a saucepan.

• Slowly pour the boiling mixture in 3 batches over the Jivara 40% chocolate, mixing in the center to create an elastic, shiny texture, the sign that an emulsion is beginning to form.

• Maintain this texture throughout the mixing process.

• Continue adding the liquid gradually, then add the scraped vanilla bean.

• Mix one final time, then set aside.

• Combine the ganache base with the cold cream.

• Allow to set in the refrigerator for at least 3 hours, before whipping the mixture to obtain a thick enough texture for the ganache to be used in a piping bag.

• Extract the cooking juices from the whole-fruit raspberry compote and combine with neutral glaze.

• Spread the raspberry compote at the bottom of the tart.

• Pipe out the whipped ganache onto the compote using a piping bag fitted with a Saint Honoré nozzle.

• Fill the gaps in the whipped ganache with raspberry gel, and garnish with a few pieces of fresh fruit.